Kale Stuffed Chicken Breasts For Two Recipes

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SPICY KALE AND CORN STUFFED CHICKEN BREASTS



Spicy Kale and Corn Stuffed Chicken Breasts image

Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 11

4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
  • Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
  • Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
  • Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

KALE-STUFFED CHICKEN BREASTS FOR TWO



Kale-Stuffed Chicken Breasts for Two image

Have a go-to romantic date or galantine meal on hand with our Kale-Stuffed Chicken Breasts for Two. You can't go wrong with a juicy chicken breast and the deliciously earthy flavor of kale to satisfy anyone.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 2 servings

Number Of Ingredients 7

1/3 cup water
2 Tbsp. KRAFT Zesty Italian Dressing, divided
2 cups chopped stemmed kale
2/3 cup STOVE TOP Homestyle Herb Stuffing Mix in the Canister
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 350°F.
  • Bring water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Add kale, stuffing mix and peppers; mix well. Cover. Remove from heat. Let stand 5 min.
  • Place chicken, top sides down, on cutting board; spread with stuffing mixture. Roll up, starting at one short end of each breast. Place, seam sides down, in 8-inch square baking dish; brush with remaining dressing.
  • Bake 35 min. or until chicken is done. Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g

KALE AND SUNDRIED TOMATO STUFFED CHICKEN



Kale and Sundried Tomato Stuffed Chicken image

A simple yet flavorful chicken recipe made with just 4 ingredients. This Kale and Sundried Tomato Stuffed Chicken is a hit for an easy weeknight dinner or a fancy weekend dinner party.

Provided by Davida Lederle

Categories     Dinner

Time 35m

Number Of Ingredients 6

4 chicken breasts (about 8 oz each)
1 tbsp olive oil
4 oz goat cheese
1 head of kale, stemmed and chopped
1 cup sundried tomatoes, chopped finely (can be in oil or not - either works)
salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Over medium heat, place kale in a large pan or pot and top with 1 tbsp of olive oil and 1/3 cup of water.
  • Cover and let steam for 2 minutes.
  • Remove top and sauté for several more minutes, until all kale has wilted.
  • Add in sundried tomatoes and cook for 3 more minutes. Set aside.
  • Slice chicken pieces in half (horizontally - the long way) and using a mallet, pound chicken slices to make them thinner. You want 8 thin chicken breasts.
  • Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture.
  • Roll up pieces and place seam side down in a baking dish.
  • Top with freshly ground salt and pepper.
  • Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink.
  • Serve warm.

SIMPLE "STUFFED" CHICKEN BREAST FOR TWO



Simple

Very tasty stuffed and breaded chicken breast stems from wanting roast chicken and stuffing. But with only 2 people to feed (including myself,) it seemed a whole roasted chicken was a little excessive.

Provided by Chef_Knuckles

Categories     One Dish Meal

Time 2h

Yield 4 , 3-4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 cup flour
1 egg
1 tablespoon whole milk
1 cup favorite breadcrumbs (or Saltines or Cornflakes)
2 cups favorite prepared stuffing
1 cup shredded mozzarella cheese
3 tablespoons melted butter
salt
pepper

Steps:

  • Pre-heat oven to 350 degrees.
  • Cook stuffing according to package directions, set aside.
  • Wrap chicken breasts in plastic wrap one at a time and flatten with mallet until 1/2 inch thick.
  • Season chicken breasts to taste.
  • Place cooked stuffing on 1 breast and top with cheese.
  • Top with remaining breast.
  • Using skewers (or several toothpicks) secure breasts together making sure none of the stuffing will "cook out" during cooking.
  • Slightly beat egg with milk in a large bowl.
  • Dredge chicken in flour coating evenly and knocking off any loose flour.
  • Dip chicken in egg mixture coating evenly.
  • Roll in breadcrumbs
  • Place on wire rack (to keep off flat surface) in roasting pan and bake for 1 1/4 to 1 1/2 hours.

Nutrition Facts : Calories 859, Fat 36.4, SaturatedFat 15.9, Cholesterol 176.7, Sodium 1380.7, Carbohydrate 87.8, Fiber 6.6, Sugar 5.9, Protein 42.2

SUN-DRIED TOMATO, KALE AND FETA STUFFED CHICKEN BREASTS



Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts image

These sun dried tomato, kale, and feta Stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners. You won't believe how simple and delicious these are!

Provided by Rachel Gurk

Categories     Chicken

Time 45m

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1/2 medium yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, finely minced
1 1/2 cups loosely packed baby kale
1/2 cup finely diced sun-dried tomatoes (I used the kind packed in olive oil)
1/2 cup crumbled feta cheese
salt and pepper to taste
2 tablespoons unsalted butter
1 cup panko breadcrumbs
2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
4 pieces (about 2 to 2.5 pounds) Just BARE [Organic Boneless Skinless Chicken Breast Fillets]

Steps:

  • Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low and add kale and stir until wilted, about 2-3 minutes.
  • Transfer to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper.
  • Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
  • Spray a 9×13 baking dish with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is known as butterflying. Place in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
  • Top with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25-35 minutes.

Nutrition Facts : ServingSize 1 8 oz. chicken breast, Calories 325 kcal, Carbohydrate 28 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 486 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 7 g

KALE-STUFFED CHICKEN BREASTS



Kale-Stuffed Chicken Breasts image

Categories     Bread     Sauce     Chicken     Side     Bake     Kale     Kosher

Yield serves 6

Number Of Ingredients 22

3 large boneless, skinless whole chicken breasts (about 2 1/2 pounds)
Kale and Tapenade Stuffing (recipe follows)
4 cups fresh bread crumbs
1 1/2 ounces semihard cheese (page 23), shredded (6 tablespoons)
2 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon Tabasco or other hot sauce
3/4 cup all-purpose flour
2 large eggs
3/4 cup milk
Kale and Tapenade Stuffing
1/4 cup extra-virgin olive oil
4 large shallots, chopped
4 cups tightly packed chopped kale leaves
1/3 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
6 ounces fromage blanc or cream cheese (3/4 cup)
4 ounces semihard cheese (page 23), grated (3/4 cup)
3 tablespoons olive tapenade
(makes about 2 cups)

Steps:

  • Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
  • Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
  • Position a rack at the top of the oven and preheat the oven to 450˚F.
  • Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
  • In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
  • Place a rimmed baking sheet in the oven for 5 minutes.
  • Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
  • Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
  • Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
  • Kale and Tapenade Stuffing
  • In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
  • Make Ahead
  • The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.

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